Main ingredients: water oil crust: 120 grams of flour, 20 grams of sugar, 50 grams of shortening (if you are not afraid of fat is best to use lard, it will certainly be crispy to eat while falling), 50ml of hot water oil heart: 80 grams of flour, shortening 40 grams of filling: with bean paste and so on

Practice

1. will be mixed with the material of the oil crust and kneaded for 20 minutes or so until the surface of the dough smooth, and put it in the refrigerator. refrigerate for half an hour.

2. Knead the shortcrust pastry dough and refrigerate for half an hour.

3. After half an hour, roll out the shortcrust pastry into a lightly greased surface and press it flat, seal side up. In the panel sprinkled with dry flour, the dough to do folding rolled into a thin sheet, as thin as possible and then rolled up, cut into doses, I estimated to come, almost on the line ~ ~ ~ will be pressed into the dose flat (note that not by the incision, but the incision in the left and right drops), wrapped into the filling, sealing face down into the moon cake. Oven preheated at 200 degrees, brush with egg wash, 20 to 25 minutes later.